Prep: 15m
Cook: 3h
Serves: - 441 +
Ingredients
165⅜ tbsp massaman curry paste 330¾ cm piece of ginger, minced 330¾ cloves garlic, minced 55⅛ tbsp galangal paste 110¼ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
88⅕ kg beef, e.g. chuck 55⅛ tsp cinammon, ground 27 9/16 tsp cumin, ground 27 9/16 tsp coriander, ground 330¾ tbsp paste 55⅛ litre coconut milk 55⅛ large onion, wedged 27 9/16 kg small potatoes, peeled 110¼ tbsp fish sauce 82 11/16 tbsp palm sugar 110¼ tbsp tamarind paste 55⅛ tbsp peanut butter 165⅜ tbsp peanuts, unsalted & roasted
Cut 88⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 330¾ tbsp paste Fry for 3-4 minutes then add 55⅛ tsp cinammon, ground, 27 9/16 tsp cumin, ground, 27 9/16 tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 110¼ tbsp fish sauce Add 110¼ tbsp tamarind paste Add 82 11/16 tbsp palm sugar Add 55⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 27 9/16 kg small potatoes, peeled, 165⅜ tbsp peanuts, unsalted & roasted and 55⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: